A classic Kashmiri breakfast bread, Lavasa is a large, soft, and slightly chewy flatbread made with simple ingredients. Traditionally baked in a tandoor, this home-oven version brings the authentic taste of a Kashmiri 'kandur' (baker) to your kitchen. Perfect for tearing and dipping into your morning 'Noon Chai' or a hearty curry.
A traditional Kashmiri pink tea with a distinct savory flavor. This unique brew gets its beautiful rosy hue from a special reaction with baking soda, making it a comforting and visually stunning beverage.
A savory Indian pancake made with chickpea flour, tomatoes, and onions. This quick, protein-rich dish is a fantastic vegan and gluten-free alternative to traditional egg omelettes, perfect for breakfast.
Homestyle Lavasa with a protein-packed tomato omelette & aromatic Noon Chai – a fiber-rich, energizing start!
This kashmiri dish is perfect for breakfast. With 884.3699999999999 calories and 28.810000000000002g of protein per serving, it's a muscle-gain option for your meal plan.
11gfat
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes. The mixture is ready when it becomes frothy and bubbly, indicating the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
Mix with a spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic. It should spring back when you press it gently.
3
First Rise
Lightly oil the mixing bowl and place the dough inside, turning it once to coat the top with oil.
Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in size.
4
Shape the Lavasa
Preheat your oven to its highest setting, typically 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well.
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, use a rolling pin to roll out each ball into a large, thin oval shape, about 10-12 inches long and 6-7 inches wide.
5
Prepare for Baking
Carefully transfer the shaped dough to a baking sheet lined with parchment paper (or directly onto a floured pizza peel if using a stone).
Using your fingertips, press indentations all over the surface of the dough. This is called 'docking' and prevents it from puffing up like a pita.
Brush the top of each Lavasa with milk, then sprinkle generously with sesame and poppy seeds.
6
Bake the Bread
Carefully place the baking sheet in the preheated oven (or slide the Lavasa onto the hot pizza stone).
Bake for 10-12 minutes, or until the Lavasa is golden brown and cooked through. The high heat helps replicate a tandoor effect.
Remove from the oven and transfer to a wire rack to cool slightly.
7
Serve
Lavasa is best served warm. Enjoy it with a dollop of butter, jam, or alongside traditional Kashmiri noon chai or a hearty curry like Rogan Josh.
106cal
5gprotein
8gcarbs
6gfat
Ingredients
2 tbsp Kashmiri Green Tea Leaves
4 cup Water (for brewing)
0.25 tsp Baking Soda (a small pinch)
4 pods Green Cardamom (lightly crushed)
1 piece Star Anise
1 cup Cold Water (for shocking the tea)
2 cup Milk (full-fat recommended)
0.5 tsp Salt (adjust to taste)
1 tbsp Pistachios (slivered, for garnish)
1 tbsp Almonds (slivered, for garnish)
Instructions
1
Brew the Tea Concentrate (Kehwa)
In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
Bring the mixture to a rolling boil over medium-high heat.
Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
2
Shock and Aerate the Tea
Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
Bring the mixture back to a boil over medium heat.
Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
3
Add Milk and Season
Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
Place the pot with the strained concentrate on the stove over medium-low heat.
2 cup Besan (Also known as gram flour or chickpea flour)
2 medium Tomato (Finely chopped)
1 medium Onion (Finely chopped)
2 piece Green Chili (Finely chopped, adjust to taste)
1 inch Ginger (Freshly grated)
0.25 cup Coriander Leaves (Freshly chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Ajwain (Carom seeds)
0.25 tsp Hing (Asafoetida)
1.5 tsp Salt (Or to taste)
1.75 cup Water (Approximately, adjust for batter consistency)
3 tbsp Vegetable Oil (For cooking)
Instructions
1
Prepare the Batter
In a large mixing bowl, whisk together the besan (chickpea flour), turmeric powder, red chili powder, ajwain, hing, and salt.
Gradually add about 1.5 cups of water while whisking continuously to form a smooth, lump-free batter.
Add more water as needed, a little at a time, until you reach a flowing consistency similar to crepe or pancake batter—not too thick and not too thin.
Cover the bowl and let the batter rest for 15 minutes. This allows the besan to hydrate fully, resulting in a softer omelette.
2
Add Vegetables
After the batter has rested, stir in the finely chopped tomato, onion, green chili, grated ginger, and chopped coriander leaves.
Mix everything well until the vegetables are evenly distributed throughout the batter.
3
Cook the Omelettes
Heat a non-stick skillet or a well-seasoned cast-iron tawa over medium heat. Add about 1/2 teaspoon of oil and spread it evenly.
Once the pan is hot, pour a ladleful of batter (about 1/3 cup) onto the center. Quickly and gently spread it outwards in a circular motion to form a 5-6 inch pancake.
Slowly pour in the milk and add the salt, stirring gently to combine.
Heat the chai for 3-4 minutes until it is hot, but do not let it come to a rolling boil, as this can alter the taste and texture. The chai should now have its characteristic beautiful pink color.
4
Garnish and Serve
Ladle the hot Noon Chai into serving cups.
Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.
Drizzle a few drops of oil around the edges of the omelette.
Cook for 2-3 minutes, or until the top surface looks set and the edges begin to turn golden brown and lift from the pan.
Carefully flip the omelette using a spatula and cook the other side for another 1-2 minutes until it's cooked through and has golden-brown spots.
Slide the cooked omelette onto a plate and repeat the process with the remaining batter, adding a little oil to the pan for each one.
4
Serve
Serve the tomato omelettes hot off the pan.
They pair wonderfully with mint-coriander chutney, tomato ketchup, or a side of toast and your favorite pickle.
